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Andrew Maxwell’s pumpkin and red pepper soup with Dolcelatte and parma ham straws recipe

PUBLISHED: 08:51 10 November 2015 | UPDATED: 10:16 10 November 2015

This hearty winter warmer comes from Tante Marie (Photo: Grahame Larter)

This hearty winter warmer comes from Tante Marie (Photo: Grahame Larter)

Archant

Fancy freshening up your recipe book this autumn? Well, we’ve challenged three of Surrey’s top chefs to showcase the flavours of the season with their own individual flourish. As well as a hearty pumpkin soup and a delicate dish with in-season scallops, we also have a decadent gateau; all perfect for warming up with after a bracing stroll...

Originally published in Surrey Life magazine October 2015

***

Serves: 4

Principal of the Tante Marie Culinary Academy in Woking, Andrew Maxwell recommends this hearty soup to warm up your autumn.

Ingredients:

For the soup:

2 tbsp oil

2 onions, peeled and chopped

1 small pumpkin or, alternatively,

a butternut squash

2 red peppers

4 carrots, peeled and chopped

Salt and black pepper

1 tsp ground cumin

750ml vegetable stock

For the cheese straws:

200g puff pastry (pre-made is fine)

1 egg, beaten

125g Parma ham

125g Dolcelatte

Black pepper

75g Parmesan cheese, grated

Method:

For the soup:

• Heat the oil in a large saucepan. Add the onion, stir well, then cover with greaseproof paper and the lid of the pan and sweat for 5-7 minutes or until the onions have softened. They should not colour.

• Peel the pumpkin (or the squash), remove the seeds and then chop the flesh roughly.

• Remove the seeds and pith from the peppers and chop the flesh roughly.

• Add the pumpkin, peppers and carrots to the onions and mix well. Soften over a low heat for approximately two minutes.

• Season with salt and black pepper, add the cumin and stir in the vegetable stock. Simmer for around 20 minutes, or until all the vegetables are tender.

• Purée in a liquidiser until smooth.

• Taste and adjust the seasoning.

For the cheese straws:

• Preheat the oven to 220ºC / gas mark 7.

• Roll out the pastry to about 2mm thick. Cut in half.

• Brush one half with the beaten egg and cover with strips of Parma ham.

• Dot with small cubes of Dolcelatte and season with black pepper.

• Cover with the second half of the pastry and roll out thinly.

• Brush with the beaten egg and sprinkle with grated Parmesan.

• Cut into strips and twist. Place on a baking sheet and bake for 10 minutes or until golden. Allow to cool and serve with the soup.

 

More autumn recipes from Surrey chefs:

Louise Johncox’s Black Forest Gateau

Steve Drake’s roast scallops with pink grapefruit, sweet potato and chorizo

 

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